Gestione alberghiera

💸 Founded in 2021 in Naples by entrepreneurs Antonino Restino and Mauro Magno, Magno AZ Food reached a turnover of 1.5 million Euros with over 1,000 clients and 23 product lines in just over three years. Internationally recognized, their anchovies earned “3 stars Great Taste” from The Guild of Fine Food in the UK. Present in Italy, various European countries, and Canada, the company specializes in high-quality gourmet products and collaborates with influential chefs.

🎓 FIPE-Confcommercio partners with Treccani Accademia to launch a new Master in Restaurant Business Management starting on November 18, 2024, lasting five months. Designed for entrepreneurs and managers in the catering industry, the program offers on-demand lessons, live streaming sessions, and in-person meetings. The curriculum covers branding, economic and financial management, human resources, and digital technologies to enhance managerial skills and foster sustainable business models in a competitive market. Lino Enrico Stoppani, President of FIPE-Confcommercio, and Massimo Bray, Director General of Treccani, emphasize the initiative's role in improving management competencies to create value and ensure business longevity.

🍴 In Italia, TheFork collabora con Commestibile per studiare il "no-show" nel settore ristorativo. Sondaggio di giugno 2024 mostra che il 66% degli utenti di TheFork non conosce il termine no-show; 82% annulla prenotazioni, mentre il 12% ammette no-show, spesso per dimenticanza (46%). Commestibile, tramite sondaggi Instagram e Newsletter su 100 rispondenti e TheFork su 2.200 utenti, rileva che il 94% dei ristoratori subisce dal 1% al 10% di no-show mensili, colpendo entrate fino al 10%. TheFork introduce strumenti digitali per gestire e ridurre i no-show.

🍕 Molino Casillo, since 1958, launched a series of creative culinary dinners at Identità Golose Milano, beginning with "Pizza senza confini: dialogo gastronomico Italia – Giappone" on Friday, September 27. Pizzaioli Giuseppe Errichiello, ranked third in the 50 Top Pizza Asia Pacific 2023, and Tiziana Cappiello, born in 1993, will collaborate on a four-course meal priced at 65 euros per person at 8:00 PM. The event will feature super-premium flours and semolina from Molino Casillo. Reservations can be made at identitagolosemilano.it.

🍞 During the World Heart Day on September 29, ASSITOL highlights the benefits of eating bread, specifically for heart health, when consumed in correct amounts and choosing the right type. Ideal serving is a slice (50-70 grams) without overlapping other carb-rich foods. Artisanal bakers and the bakery industry have reduced bread's sodium content, enhancing its nutritional value with selected flours and protein-rich seeds. Saccharomyces cerevisiae, used in leavening bread, is a natural probiotic beneficial for human health.

🛠 REPA, a European distributor and a division of Parts Town Unlimited, expanded its HOBART equipment parts offerings to include food preparation items like mixers, slicers, and food processors. Now listing 43,000 original HOBART parts, REPA provides 24/7 access to items including whisks, knives, and electronic boards, previously offering dishwasher parts and detergents. With next-day delivery across Europe and a user-friendly e-commerce platform, REPA ensures rapid repair turnaround for the hospitality industry. Alexander Wiegand, CEO of REPA, emphasizes the importance of quick parts availability for uninterrupted kitchen operations.

🏡 Portrait Milano won the "Best Breakfast" category at the Best Luxury Hotel Awards, held at the Hotel Principe di Savoia in Milan. The awards, dedicated to luxury hospitality excellence in Italy, were organized by Teamwork Hospitality. The breakfast options at Portrait Milano, which is part of the Ferragamo family, are known for their quality, seasonal ingredients, and variety. The hotel surpassed the other finalists, Hotel Eden in Rome and Andana in Castiglione della Pescaia, with its rich buffet and exclusive atmosphere.

🍕 "Pizzerie d’Italia" by Gambero Rosso debuts with 96 "Tre Spicchi" awards, 16 "Tre Rotelle" awards, and 116 new entries among more than 750 pizzerias. Special awards include "I Maestri dell’Impasto" for Simone Padoan and Giancarlo Casa, "Pizzaiolo Emergente" for Lorenzo Prestia, and "Ricerca e Innovazione" for Premiata Fabbrica Pizza. "Le Pizze dell’Anno" recognized pizzas like Pizza piacentina, Marinara cotta Cilentana, and Sfincione Fenicio. Notably, Pizzarium in Rome leads the "Tre Rotelle" category with 95 points.

🍽 The Roma Luxus Hotel opened a new restaurant, Nomina, in Rome's Monti district, created by two entrepreneurs, Roberta Battista and Francesca Neri, and entrusted to chef Andrea Fusco. Nomina offers a playful dining experience exploring ingredients' sensorial qualities with an emphasis on simplicity and quality. The menu, rich with traditional flavors and innovative dishes, is complemented by modern grills for an authentic taste. Open Tuesday to Saturday from 19:00 to 23:00 and Sunday from 12:30 to 15:00, the restaurant features 26 indoor seats, a 42-seat veranda, and a 20-seat garden.

🍱 Chef Filippo Sinisgalli and Alice Vialetto created the dessert "Autunno" at Ristorante Zur Kaiserkron in Bolzano, showcasing an autumn-themed plating with a crunchy cocoa crumble, chocolate pebbles, hazelnuts, parsley marshmallow cubes, and persimmon cream. Sinisgalli, Executive Chef at Il Palato Italiano, has a Michelin star and is the Secretary-General of Euro-Toques Italia since April 2018. Il Palato Italiano appeared at pre-Oscar Gift Lounges (2017, 2018), and Sinisgalli judged the Ricibiamo contest in 2020.